Portabella 'Pizzas' With White Beans, Rosemary, Tomatoes & Fontina

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Grated Fontina

4 medium portabellas, stems and gills removed, caps wiped clean with a moist paper towel

1-1/2 cups cooked small white beans (or one 15-oz. can, rinsed and drained)

Kosher salt and freshly ground pepper

One 4-inch sprig fresh rosemary, lightly crushed

1 small clove garlic

1-1/2 Tbs. olive oil, plus extra for the mushrooms 

3/4 cup seeded and diced tomatoes

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